Key Lime Coolers: A Top 9 Foodbuzz Recipe from Cleo Coyle

To download the recipe right now in a PDF that you can print, save, or share, click here. To see the full post and learn the taste difference between Key Limes and Persian Limes, scroll down or hit this "read more" link. (You can use any lime to make these delicious cookies.)~ Cleo Coyle, author of The Coffeehouse MysteriesThis recipe post was chosen as a "Top 9" of over 4,000 foodie posts from around the world by the editors of Foodbuzz (6/2011).

So what's the difference between Key limes and the "everyday" limes you usually buy?

Key limes are smaller, rounder, more aromatic, and have a thinner rind than our more common Persian limes. They're picked green and turn yellowish as they ripen.

The name Key lime comes from the fruit’s association with the Florida Keys, but today most Key limes are cultivated in Mexico. Around the world this variety is more commonly known by other names: the West Indian lime, the Omani lime, the Mexican lime, and the Bartender’s lime.

What about the taste difference? Is there one?

There should be in theory. The larger, Persian limes were created in 1895 by a California man named Bearss who wanted to develop a seedless lime that was milder than the Key lime, but I never actually sampled them back-to-back. For this blog post, I decided to give it a try.

I guessed every one correctly--and not because I'm ready to take on Chef Gordon Ramsay. I simply knew Key limes were supposed to be more acidic than Persians. I expected the Key lime juice to be more tart and intense. And it was.

The difference was not subtle. The Persian lime juice (1) smelled and tasted almost sweet. I could easily sip the juice without...well, gagging.

On the other hand, the freshly-squeezed Key lime juice (3) was so acidic that I had a hard time sampling it straight. Clearly, the Key limes bring a much bigger punch to any flavoring party.

The bottled Key lime juice (2) was easy to identify, as well, but not for a good reason. Like most bottled juices, it tasted more sour than bright. In the past, for convenience, I have used bottled juices, but after this taste test, I’m going to try harder to use fresh-squeezed whenever possible. When you sample them back-to-back, there really is no comparison.

As for the recipe I'm sharing with you today, I made batches of these cookies using each type of juice tested above, and all three worked just fine. Key limes will give you a more intense lime flavor, but Persian limes work, too. The only advice I can give you is to use fresh-squeezed juice if you can. You’ll get much better flavor that way, and you know I always want you to eat with joy.

~ Cleo

This recipe post was chosen as a"Top 9" out of over 4,000 posts submitted by food bloggers from around the world. Thank you to the editors of Foodbuzz.com (6/18/2011).

To download a free PDF of this recipe that you can print, save, or share, click here.

*Note:As mentioned above, if you can’t find Key limes, simply substitute the more common (Persian) limes for this recipe. The tart flavor will be less intense, but the cookies will still taste delicious.

Warning:Lime juice may curdle your butter so follow this recipe's directions. Do not add the lime juice to the dough until the end of the mixing process.

Directions: First preheat your oven to 325° F. In a large bowl, cream the butter and sugar with an electric mixer. Blend in the vanilla extract, salt, and lime zest.